Monday, November 24, 2014

Best Ever Creamed Corn

We'd hardly had time to take a bite of our pre-Thanksgiving dinner last night when Owen exclaimed "Wow!" and gave me a high five across the table.

This corn is a must make, must eat, must keep on retainer kind of recipe.

  • 6 ounces PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup milk
  • 2 cups corn kernels, frozen, canned or roasted
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves
  • Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  • Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
  • Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
  • Serve immediately, garnished with parsley, if desired.

Wednesday, February 5, 2014

Three Bowl Asian Noodles

No, it doesn't take 3 bowls to make the dish.  You'll just want to eat 3 bowls of it for a meal.

Forgive the stock photo, but I ate all of mine already and I'm not disturbing the leftovers in Linny's fridge to snap a picture.  I've never tempted homemade Chinese food and had it result in a success until now.  This recipe is very similar to a lo mein and I'm sure you could use whatever type of noodle you want.  I chose angel hair.


16 oz. dried pasta of choice
1/4 cup low sodium soy sauce
1/4 teaspoon cayenne pepper
1 teaspoon sugar
1 cup shredded carrots
1 cup snow peas, washed and left whole
1 cup cremini mushrooms, chopped
5 green onions, chopped into 1" pieces
3 cloves garlic, finely minced
1/2 of a yellow onion, chopped into 1" pieces

In a small bowl, combine soy sauce, sugar, and cayenne.  Mix until well combined.  Set aside.

While your pasta is boiling in salted water, combine all of the veggies in a large sautee pan with some cooking spray, season with salt and pepper, and cook until still crunchy.  You don't want your veggies to turn to mush.  Remove from heat if they finish cooking before the pasta does.

When pasta is cooked until al dente, drain and put back in pot.  Pour the soy sauce mixture on the hot noodles and mix until well coated.  Put pasta into serving bowl and top with veggies.

You can certainly add toasted sesame seeds like the picture/original recipe but I skipped them.  I also added chopped up pieces of some pre-cooked rotisserie chicken.  Next time, I'm adding more mushrooms and even bean sprouts...only because I like them.  But feel free to add whatever veggies you want.  I recommend the melange indicated above though.

Monday, February 3, 2014

Tuna Salad From Heaven

There are no words. No words. Just make this.

1 lb mini bowtie pasta
1 cup frozen peas                                                  
2 5 oz cans of tuna in water, drained
1 red onion, chopped
4-5 baby dill pickles, chopped
1 tablespoon dried dill
1 cup lite mayo                                               
Juice of half a lemon                                        
Salt & pepper to taste

In a large bowl, mix all ingredients except pasta and peas.

Cook pasta in salted water. When pasta is almost ready, add frozen peas and let cook for another 30 seconds.

Drain pasta and peas and rinse with cold water.

Add pasta to mayo mixture, stir well, and store, covered, in the refrigerator.

I serve mine atop chopped romaine.

This makes a ton of servings.  Beware, the dill flavor will intensify the longer it sits in your fridge.